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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Some people like cupcakes better. I, for one, care less for them!"
-Frank Zappa, Musician

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

This is a great, healthy muffin that’s so much better for you than a regular muffin. When I started with Dr. Gourmet I wanted to make food that people found familiar but healthier. This takes that a step further than the previous Blueberry Muffins posted on the website because of the higher fiber content. One taster said that these “are so much better tasting than the original.” That’s what great food is -- good food that just happens to be better for you.

Fresh vs. Frozen Blueberries

Blueberries are one of those fruits that are better when they are bigger and, for the most part, fresh are better than frozen. For baked recipes, or when making desserts, frozen blueberries are more than acceptable. There has been more than one instance when the fresh blueberries that I bought were nowhere near as good as frozen.

1/2 cup blueberries = 41 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 10g carbohydrates, 4mg sodium, 0mg cholesterol

Blueberry Muffin

Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
1 large	egg
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
1 cup	all purpose white flour
1/2 cup	whole wheat flour
2 Tbsp	wheat germ
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/2 cup	non-fat buttermilk
1/2 cup	blueberries

Preheat oven to 375°F.

Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy.

Cream together the reduced-fat spread and egg yolk until smooth. Add the Splenda®, yogurt and vanilla extract.

Whisk until smooth.

Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.

Froth the egg whites until white and foamy and fold them into the batter. Gently fold the blueberries into the batter. Do not over mix.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.